Apricot Coconut White Chocolate Mousse

I always enjoy creating delicious desserts with seasonal fruits. This mousse can be made with, for instance, strawberries, raspberries, apricots or peaches. Be creative and try new things. The structure of the recipe remains the same.

For a bowl of apricot coconut white chocolate mousse:

250 g fresh apricots (washed, cut into four pieces)

250 g white vegan chocolate (e.g., with rice milk)

200 g coconut milk

A few more apricots for decoration

Heat the white chocolate in a bain-marie. Pay attention to this process, the slower, the better. Let the chocolate cool down a bit. In the meantime, mix the apricots and the coconut milk in a blender until smooth.

Then, add the melted chocolate and mix again until smooth. Put the liquid mousse in a bowl and put it in the fridge for at least four to six hours.

Prepare the dessert plates: Put mousse in the center, add apricot halves around the mousse… just be creative and serve this delicious mousse however you want!